TravelTalkOnline Forums People Talk Recipes Bananas Foster Belgian Waffles

Haven't tried this yet, but it's a good reason to being out the belgian waffle maker!
Sounds really good, but I'll have to try to include some MaDouDou Banana/Vanilla in the recipe (and get rid of the "rum flavored extract")...


[color:"blue"]Bananas Foster Belgian Waffles[/color]

Ingredients
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2 teaspoons white sugar
1/4 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups milk
1/3 cup melted butter
2 teaspoons baking powder
1/4 cup butter
2/3 cup brown sugar
2 teaspoons rum flavored extract
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup whole pecans
1/2 cup Maple Syrup
3 bananas, cut into 1/2 inch slices
1 cup heavy cream
1/4 teaspoon vanilla extract
1 tablespoon confectioners' sugar

[color:"blue"]Directions[/color]
1. Preheat a Belgium waffle iron.
Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
1a. Have a shot of MaDouDou.

2. Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl.
Stir in the melted butter and flour mixture until a slightly lumpy batter forms.
Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
2a. Have a shot of MaDouDou.

3. Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat.
Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon.
Bring to a simmer, the stir in the pecans and continue simmering for 1 minute.
Stir in the maple syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
3a. Have a shot of MaDouDou.

4. Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
4a. Have a shot of MaDouDou.

5. Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whipped cream.
5a. Have a shot of MaDouDou.

Those sound heavenly!

I like adding a half cup of cooked Cream of Wheat (made with milk, NOT water) to the batter whenever I make Belgian Waffles...
Gives it a great consistancy & flavor...

I do the same for pancakes... Got the idea fron IHOP's Country Pancakes...